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–+ servings

Salmon & Shrimp w/Cajun Cream Sauce

Danielle Dunn
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4

Ingredients
  

  • 5 tbsp unsalted butter
  • 1 cup sliced white mushrooms
  • 2 cups fresh spinach
  • 1 tbsp all-purpose flour
  • 2 tsp cajun seasoning preferably Old Bay
  • 1 tsp smoked paprika
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/4 cup sherry wine
  • 1 cup pepper jack cheese shredded

Salmon and shrimp

  • 4 6-8 oz salmon fillets, skinless
  • 1 lb jumbo shrimp
  • seasoning of choice for salmon and shrimp I recommend poultry and fish seasoning. But salt, pepper, garlic powder and onion powder can be used.
  • 2 tbsp unsalted butter for skillet
  • 1 tbsp vegetable oil

Instructions
 

  • Heat 5 tbsp of butter in a large skillet over medium heat. Add mushrooms and saute for 3 minutes. Stir in flour, and continue to stir until flour has become creamy. Stir in cajun seasoning and stir until everything is thoroughly mixed.
  • Add heavy cream, chicken broth, sherry wine and smoked paprika. Stir together and bring to a hard simmer. Reduce heat to low, and let simmer for 10 minutes, stirring occasionally.
  • Season salmon on both sides with seasoning. In a small bowl, season shrimp with the same seasoning.
  • In another skillet, heat 1 tbsp of butter and 2 tbsp vegetable oil over medium to medium-high heat. Cook salmon fillets for 4 minutes on each side. Remove salmon and set aside on a plate. Add shrimp to same skillet and cook for 3 minutes on each side. Do not overcook shrimp.
  • Remove lid from sauce, and add pepper jack cheese. Stir until cheese is melted. Add spinach and stir until spinach is wilted.
  • Serve immediately on top of salmon and shrimp with sides of choice. Mashed potatoes and asparagus are recommended.
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